Mini Meatball Pasta

Turns out mini meatballs make pasta ten times better. It's giving sophisticated SpaghettiOs, and I'm not mad about it. Every bite has the perfect amount of pasta, sauce, and meatball. Comfort food doesn't get much better than this.

For the mini meatballs:

• 1 lb ground beef (preferably 80/20)

• 1 tsp salt

• 1/2 tsp pepper

• 1/2 tsp garlic powder

• 1 egg

• 3/4 cup Italian Panko breadcrumbs

• 3/4 cup grated Parmesan cheese

• 1/4 cup fresh parsley, finely chopped

For the pasta:

• Olive oil

• 4 cloves garlic, minced

• 2 cups (about half a bag) Lumache pasta

• 2 cups chicken broth

• 1/3 cup heavy cream

• 3 tbsp butter

• 1/2 cup grated Parmesan cheese

• 1 cup marinara sauce

For serving (optional):

• Fresh basil

• Parmesan cheese

1. In a large bowl, combine the ground beef, salt, pepper, garlic powder, egg, panko breadcrumbs, Parmesan cheese, and parsley. Mix with your hands until just combined, then roll into mini meatballs (about 1 inch).

2. Heat 1–2 tablespoons of olive oil in a large skillet over medium-high heat. Add the mini meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes. Transfer them to a plate and set aside.

3. Add 1 tablespoon of olive oil to the same pan, then add the garlic. Cook for about 1 minute, or until fragrant. Add in the dry pasta and toast for 1–2 minutes, stirring frequently.

4. Pour in 2 cups of chicken broth, or enough to fully cover the pasta. Bring to a boil, then cover the pan, reduce the heat to a simmer, and cook for about 10 minutes, or until the pasta is tender and most of the liquid has been absorbed.

5. Stir in the heavy cream, butter, Parmesan cheese, and marinara sauce. Return the meatballs to the pan and toss to coat them in the sauce. Simmer over low heat for 2–3 minutes, or until the sauce has thickened. Season with salt and pepper to taste and top with fresh basil and grated Parmesan, if desired.

Hope you enjoy ❤️

xx,

Olivia